It’s all cake.
Rochester’s latest dessert purveyor, Nothing Bundt Cake, is ready to start baking with a soft opening on Friday.
Look for the doors to open at 9 a.m. in Suite 105 at 1161 Sixth St. NW in the Barlow Plaza. That’s the space tucked in between Mestad’s Bridal & Formal Wearand Casablanca Creative Cuisine.
Siblings Amy Buckmeier and Matt Bonnerupas well as their spouses, Jon Buckmeier and Jana Bonnerup,are the owners who have cooked up this new franchise in Rochester.
Given the name, it’s not surprising the specialty bakery only makes "premium" versions of Minnesota’s favorite cake, the Bundt.
The circular cake with fluted sides and a hole in the center is baked upside down in a distinctive Bundt pan, which was created in Minnesota in 1950 and made popular by the Pillsbury Bake-Off in 1966.
Texas-based Nothing Bundt Cake has grown popular for baking cakes of all sizes with cream cheese frosting. The cakes are designed to be given as gifts or just eaten. There already are seven NBC bakeries in the Twin Cities area.
Matt Bonnerup says they have a team of 15 employees ready to start baking using real eggs, butter and cream cheese.
Nothing Bundt makes 10 different flavors of cake. The cakes are available in four sizes — 10 inch, 8 inch, small "Bundtlets," and cupcake-sized "Bundtinis" sold by the dozen.